This Creamy Baked Veggie Mac and Cheese is everything I love about classic comfort food—with a vibrant, wholesome twist. It’s creamy, cheesy, and baked to golden perfection, but also packed with tender vegetables that add flavor, color, and nutrition. I often make it for family dinners or gatherings, and it’s always a crowd-pleaser. The blend of cheddar with just a touch of spice gives the sauce a deep, rich flavor that perfectly coats the pasta and veggies. It’s warm, satisfying, and a dish I feel great serving again and again.

Why You’ll Love This Recipe

I love how this recipe brings together comfort and nourishment in every bite. The gooey cheese sauce satisfies all my mac and cheese cravings, while the carrots, broccoli, and peas make the dish feel balanced and colorful. It’s easy to adapt to whatever vegetables I have on hand, and it’s gluten-free if I need it to be. Whether I’m prepping it ahead for a busy day or serving it fresh out of the oven, this is one of those recipes I always come back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 Ounces Gluten Free Penne – I use penne for its perfect bite and how well it holds the cheese sauce. Regular pasta also works beautifully.

• 1 Head Broccoli, Chopped – I chop it into small florets so it blends seamlessly into the pasta.

• 1 ½ Cups English Peas, Shelled – Fresh or frozen peas both work. I add them at the end of pasta cooking.

• 2 Large Carrots, Grated (Or 3 Medium Carrots) – The grated texture softens quickly and adds a touch of sweetness.

• 2 Tablespoons Butter – This is the base of my roux for the cheese sauce.

• 2 Tablespoons Gluten Free Flour – This thickens the sauce. If I’m not gluten-free, I just use regular all-purpose flour.

• 2 Cups Milk – I prefer whole milk for a richer sauce, but 2% works too.

• 18 Ounces Cheddar Cheese Or Cheese Blend – I usually use sharp cheddar mixed with something creamier like Havarti or Grand Cru.

• 1 Teaspoon Mustard Powder – It enhances the cheesy flavor without being too obvious.

• 1 Teaspoon Sea Salt – To bring everything together.

• ½ Teaspoon Fresh Ground Black Pepper – Adds a subtle kick.

• ¼ Teaspoon Cayenne Pepper – Optional, but I like the gentle heat it gives the sauce.

Directions

1. I begin by preheating the oven to 350°F and greasing a 13 x 9-inch casserole dish with cooking spray.

2. I cook the penne according to the package instructions. During the last two minutes, I stir in the broccoli, carrots, and peas. Once done, I drain everything and rinse with cool water to stop the cooking.

3. While the pasta cooks, I make the cheese sauce. I melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for about 2 minutes until it turns a light golden color.

4. I slowly add the milk, stirring constantly. It takes about 8 minutes for the sauce to thicken just slightly.

5. I reduce the heat to low and stir in all but ½ cup of the shredded cheese, along with the mustard powder, salt, black pepper, and cayenne. I stir gently until the cheese is completely melted and smooth.

6. I combine the cooked pasta and vegetables with the cheese sauce and mix thoroughly so everything is well coated.

7. I pour the mixture into the prepared casserole dish and top it with the remaining cheese.

8. I bake the dish uncovered for 25 minutes, until the top is melted and bubbly.

Servings And Timing

This recipe serves 10 people.

• Prep Time: 20 Minutes

• Cook Time: 37 Minutes

• Total Time: 57 Minutes

It’s the perfect dish for large family dinners, potlucks, or meal prepping for the week.

Variations

I like to swap out the vegetables based on what I have—sometimes I use cauliflower, zucchini, mushrooms, or red bell peppers. When I’m in the mood for a deeper flavor, I’ll use smoked cheddar or add a handful of Parmesan. If I want a little crunch on top, I sprinkle gluten-free breadcrumbs or crushed crackers before baking. For an extra protein boost, I occasionally stir in cooked shredded chicken or crumbled turkey sausage.

Storage/Reheating

Leftovers keep well in the refrigerator for up to 3 days. I usually reheat individual portions in the microwave, adding a splash of milk or a tiny bit of butter to help loosen the sauce. When reheating the whole dish, I cover it with foil and warm it in a 350°F oven until heated through. This dish also freezes nicely for up to 3 months—just thaw it overnight in the fridge before reheating.

FAQs

Can I Use Regular Pasta And Flour Instead Of Gluten Free?

Yes, I often make this with regular pasta and all-purpose flour when I don’t need it to be gluten free. The result is just as creamy and satisfying.

Can I Use Frozen Peas?

Absolutely. I’ve used frozen peas many times. I just toss them in during the last minute or two of boiling the pasta so they warm through without getting mushy.

Can I Make This Ahead Of Time?

Yes, I often prepare the entire dish ahead of time, cover it, and keep it in the fridge until I’m ready to bake. It’s a great time saver for busy evenings or when I’m hosting guests.

How Can I Make It Extra Creamy?

If I want an extra luxurious sauce, I double the butter and flour for a thicker base and add a bit more milk and cheese. I’ve also stirred in a spoonful of cream cheese for even more richness.

Does It Freeze Well?

Yes, it freezes very well. I portion leftovers into airtight containers and freeze for up to 3 months. I let it thaw overnight in the fridge, then reheat in the oven or microwave with a splash of milk.

Conclusion

This Creamy Baked Veggie Mac and Cheese has become one of my most-loved comfort meals. It brings together the gooey, satisfying cheesiness I crave with the brightness and texture of fresh vegetables. Whether I’m feeding my family or bringing it to a potluck, it always earns compliments and empty plates. It’s hearty, wholesome, and endlessly adaptable—a true staple in my kitchen.